Coconut Choco Cheesecake

  • on July 24, 2010
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Ingrients & Directions

1 c Grham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tb Margarine
16 oz Cream Cheese, Softened
1 1/4 c Sugar
1/4 ts Salt
5 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy

Combine crumbs, sugar and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate
and margarine over low heat; stirring until smooth. Combine cream
cheese, sugar and salt; mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate mixture and coconut; pour over crust.
Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill.

10 Servings

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